RE: sprouted brown rice recipe

[Guest guest]

We don't eat rice often, but I think this is a lot

healthier way to have it. My young children love it

this way -- either with meat and gravy, or just generous

butter. It is very soft, and has a kinda nutty flavor.

Would be curious what some of you who are so opposed to

eating brown rice think about the health pros/cons of this

way of fixing it. Thanks! Kathy

Sprouted Brown Rice

Soak brown rice for about 20-22 hours. It will start

to sprout (just a tiny white sprout at one end).

Drain rice. In an oven proof pot, put sprouted

rice and cover with water so that there's about 1/2 inch

of extra water above the level of the rice. Heat on

the stove just until boiling, add a generous dollop of

butter, cover and place in a 350 degree F oven. Bake

for 45 minutes. You can fluff and serve immediately,

or just turn off the oven and leave until you're ready

to serve.

Digest Number 1497

[Guest guest]

I'm not opposed to eating brown rice myself -- I don't

eat it because it doesn't agree with me AND I don't

like it. But certainly sprouting it would be better

than not sprouting it -- more vitamins, probably

less of the " bad stuff " , easier to digest. If one is

sensitive to glutenin though, it wouldn't help much

in that regard.

-- Heidi

>Would be curious what some of you who are so opposed to

>eating brown rice think about the health pros/cons of this

>way of fixing it. Thanks! Kathy

>

>Sprouted Brown Rice

>

>Soak brown rice for about 20-22 hours. It will start

>to sprout (just a tiny white sprout at one end).

>Drain rice. In an oven proof pot, put sprouted

>rice and cover with water so that there's about 1/2 inch

>of extra water above the level of the rice. Heat on

>the stove just until boiling, add a generous dollop of

>butter, cover and place in a 350 degree F oven. Bake

>for 45 minutes. You can fluff and serve immediately,

>or just turn off the oven and leave until you're ready

>to serve.

>

>